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Monday, May 13, 2013

Saabut Masoor ki Dal - Whole Red/Puy Lentils

We are off to India for a longish summer vacation. Longish because it is not our usual 2 or 3 week types, but for 6 full weeks! While I have fun there, eat good stuff and try and post about them, here is a saabut masoor dal recipe with coconut milk with ghee tadka for you. You could skip the coconut milk for the regular dal but add it to up the ante.

Soak whole masoor in water for 15 minutes. Then pressure cook with turmeric until soft. Keep aside.
In a pot, heat oil. Add onions, green chilli, ginger and garlic and fry until the onions are soft.
Add tomatoes and cook until soft. Add the dry masalas, cooked masoor and coconut milk. If too thick, add some water. If skipping coconut milk, add more water. Bring to a boil, stirring occasionally.
In a separate pan, heat ghee and add cumin. Once they sizzle, add the red chilli powder and switch off stove. Pour this over the curry. Garnish with fresh tomato, ginger juliennes and chopped cilantro.